Spinach with Chicken

Spinach with Chicken

Boneless chicken thighs pounded with a mallet. Rub some smashed garlic, salt and olive oil. Heat a pan and lay the chicken with the smooth side down. Once more than 50% of the chicken has changed to white, flip it over and place tomatoes. Lower the heat and cook covered for 2 mins. Open and put torn up spinach and cook covered on low heat for about 8 mins. Open and cook on high heat to dry it all up. Drizzle a little lemon juice to help with deglazing the pan.

 

Enjoy your super simple and healthy meal.

Corn with Chicken

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As usual a simple way to a comfort meal for the middle of a hot week.

Chicken thigh with bone with some deep slits and salted for a couple of minutes. Toss it into hot oil and leave it covered on high heat for 5 minutes. Open and turn them around, repeat on the other side but keep it uncovered.

Add coriander powder, chilly powder, oats, corn, chopped garlic and mix well. One cup of full cream milk. Cook covered on the lowest heat setting for 15 mins. Garnish with lemon zest and freshly ground pepper.

Serve warm for a comfortable meal packed with sweetness and love.

Simplified Hawaiian Chicken

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It all started with an evening snack. Pineapple. I cut it such that the eyes are left over and give the remaining to the kids. As I looked at these pieces an idea started forming.

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My wife kind of read my thoughts and came up with this super simple but seriously awesome recipe. Pulverized these pieces in the blender and then strained the juice. They yielded about half a cup. To this juice we added a teaspoon of soy sauce and dissolved a tablespoon of brown sugar. Keep it aside.

Sprinkled freshly ground pepper, chopped garlic and salt on chicken drumsticks. Let it stay for about 30 mins.

Melted butter and added some olive oil into it. Once it was hot, added and browned the chicken legs over high heat. Then let it simmer while covered for about 15 mins. The chicken is cooked by now.wp-1491232628221.jpg

Added a lot of chopped coriander and the pineapple juice.

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Over high heat let them all caramelize into a Hawaiian delight.

Caramelized Cabbage with Chicken

When I order a sizzler at a restaurant, one of my favorite things about it is the caramelized cabbage on which everything else is set. This recipe is an attempt to enjoy the same at home but with a healthy touch to it.

Arrange thickly chopped cabbage, some carrots, garlic and chicken thighs in a heavy pressure pan. Season with salt and pepper.

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Do not add any water. Cook on a high flame with the lid on but no weight blocking the vent. IN 5-6 mins you will get a the smell of something burning. Ignore it for about 4 mins and then reduce the heat and let it cook for about 10 mins. Open and mix everything. Now place the weight and cook for exactly one whistle.

When pressure has subsided, open and check the base of the pan. There will be a bit of burnt cabbage at the bottom. With the heat on at medium, add lemon juice and deglaze the pan by scrapping with steel spoon.

Serve hot or cold.

The umami kick will get you going yummy yummy yummy.

 

Jiffy Chick

From frozen chicken boneless legs to dinner is just a matter of minutes.

Cut the chicken into small pieces and wash in running water till you can’t feel any chill in them.

Coat them with oil, besan flour, red chilli powder, turmeric and salt. Let it sit for about ten mins.

Saute in a little oil on high heat. Keep stirring so it does not stick.
When oil starts to separate the chicken is cooked.

If you want it crispy add a little corn flour or rice flour to the coating.

Enjoy a quick and easy dish.

Chilled Chicken Baked Salad

For the summer, a dinner which cools you down.

Lay chopped spinach leaves in a baking dish. Add chopped boneless chicken legs rubbed with a simple herb paste. I used coriander, mint, garlic, green chillies and olive oil.

On top of the chicken place chopped capsicum.

We arrange this way to protect the tender spinach by keeping at the base. The chicken is sandwiched in between to keep it moist. The capsicum on top will char a little and that makes it taste really good.

Bake at 190 celsius for 40 minutes.

Chill for a couple of hours.

At time of serving garnish with something salty like feta.

Pan Roasted Chicken

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On my way back from office, I decided to stop and pick up a chicken and some eggs. As luck would have it the butcher was out and the shop owner joked that if I wanted quick service, I will need to find someone to slaughter the bird. Challenge accepted. Little did he know that I had done this many many times back home in Chennai.

Anyways now that the chicken was special, I had to make it into something special.

So a quick wash in brine, which really helps in a quick clean up, prepared a marinade rub for the chicken.

Massaged into the bird some Oil, Ginger Garlic Paste, Paprika, Turmeric, Coriander Powder, Red Chilly Powder, Garam Masala and Salt. Stabbed it in multiple places using a fork. This allows the marinade to seep into the flesh. Inside the stomach cavity placed a sliced lemon, onion and garlic.

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Let it marinate for an hour and then placed it in a heavy pan. If you don’t have one, just use your pressure cooker. If using a pressure cooker do not use the weight on top.

Close the lid and cook on high heat for about 2-3 mins. This will cause steam to build up. Now reduce the heat and let it simmer for 30-40 minutes. Open and turn around the bird and if its cooked that is the meat is falling off the bones, get it to a high heat and reduce the consistency of the sauce, which has collected in the pan.

Serve with a simple salad and enjoy your super special yummy dinner.